Yellow Layer Cake with Chocolate Frosting
Our yellow cake is rich, buttery, and moist thanks to the use of butter and oil, and tender and light due to cake flour. It’s sturdy enough to layer confidently but maintains its fluffy, airy crumb. The only thing that makes this cake better is a generous layer of indulgently decadent chocolate buttercream frosting. As the frosting stands, it forms a lightly flaky, crispy crust that reveals a creamy, fudgy mouthful underneath, an ideal combination of textures.
Our yellow cake gets its stunning golden hue from farm-raised eggs with deep-yellow yolks and European-style butter with its high butterfat content. The combination of these ingredients results in a cake with a beautiful yellow color that is as eye-catching as the cake is irresistibly delicious.
Yellow Layer Cake
Ingredients
Instructions
Notes
*pro tips
Cake layers and frosting can be made ahead. Tightly wrap cooled cake layers in plastic wrap and refrigerate for up to 3 days or freeze for up to 3 months. Frosting can be refrigerated in an airtight container for up to 3 days. Let cake layers thaw in the refrigerator, and let frosting come to room temperature and re-whip before using.
This recipe makes two tall cake layers and a very generous amount frosting that, when combined, create a dramatic presentation. Feel free to halve the layers horizontally for 4 thinner layers or decrease the amount of frosting to suit your preference.
To get frosting swoopy and smooth without air bubbles, vigorously stir it with a silicone spatula for 10 to 15 seconds to knock out extra air before using.
Chocolate Frosting
Ingredients
Instructions
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